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Hello All,
Who wants to cook during the longest heat wave in recent memory? I do, I do.
The Phoenix, Arizona area is experiencing heat in excess of 110 deg f.
Still, I have the need to cook food over coals and have a great option to firing up a wood fired brick oven. A tandoor can be ready in 25 minutes and is a great alternative to my 36" Pompeii and low dome pizza oven when the weather isn't cooperating. 
I wanted to experiment with some recipes that might also do well cooked over the hearth when the weather allows "standing in front of a hot oven".
Last evening I rolled the tandoor to the edge of the patio next to the grass. I lit four pounds of lump charcoal and went inside to skewer the veggies and peanut sauce marinated chicken breasts. By the time I was done the tandoor was ready. Twenty minutes later we were enjoying tender delicious chicken and roasted veggies. For desert I skewered some apple slices and dusted them with sugar and cinnamon then set them in the tandoor. mmmm, yummy.
I am confident I can cook these recipes in either of my ovens with a little ingenuity and careful placement of the skewers. I may even design a wrought iron rack to hold the skewers in a horizontal position over a bed of coals. The local tool store has welders on sale. Another project, yoohoo!
Cheers,
Who wants to cook during the longest heat wave in recent memory? I do, I do.
The Phoenix, Arizona area is experiencing heat in excess of 110 deg f.
Still, I have the need to cook food over coals and have a great option to firing up a wood fired brick oven. A tandoor can be ready in 25 minutes and is a great alternative to my 36" Pompeii and low dome pizza oven when the weather isn't cooperating. I wanted to experiment with some recipes that might also do well cooked over the hearth when the weather allows "standing in front of a hot oven". Last evening I rolled the tandoor to the edge of the patio next to the grass. I lit four pounds of lump charcoal and went inside to skewer the veggies and peanut sauce marinated chicken breasts. By the time I was done the tandoor was ready. Twenty minutes later we were enjoying tender delicious chicken and roasted veggies. For desert I skewered some apple slices and dusted them with sugar and cinnamon then set them in the tandoor. mmmm, yummy.
I am confident I can cook these recipes in either of my ovens with a little ingenuity and careful placement of the skewers. I may even design a wrought iron rack to hold the skewers in a horizontal position over a bed of coals. The local tool store has welders on sale. Another project, yoohoo!
Cheers,
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